Tomate a La Provencal


-4Tbsp olive oil

-6 large or 8 small garlic cloves

-1 onion

-8 tomatoes halved

-6 eggs

-parsley chopped (about 2Tbsp)

-salt and pepper


-Heat the oil in a frying pan, add garlic and onion and cook until golden

-Place the tomatoes skin-side down and let cook for 45 minutes on low, until the tomato liquid has mostly evaporated (if there is too much liquid, add breadcrumbs)

-flip the tomatoes for 5-10 minutes, then return to skin side down if possible

-sprinkle a generous amount of salt and pepper to cover the tomatoes

-Crack the eggs into the spaces between the tomatoes and let them cook until the whites are firm.

-Sprinkle parsley over the top and serve

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